Friday, 3 September 2010

Yesterday I received the last of my birthday presents from hubby, Nigella Lawson’s new cookbook; Kitchen: Recipes from the Heart of the Home. I have been so excited about the release of this long awaited cookbook and all the new wonderful recipes to sample and enjoy. I spent most of yesterday reading and browsing through this whopper cookbook and all I can say is I’m in love! Nigella has delivered another fabulous cookbook that’s packed with mouth-watering recipes that make you want to get right in the kitchen and start cooking/baking. I couldn’t wait to begin my love affair and decided to start with the Chocolate Chip Cookies. These cookies were easy and quick and my kitchen smelt divine while they were baking. Not good when you’re watching your calorie intake! I’ve baked various cookies in the past and liked them all; however this recipe certainly delivers everything I expect in a cookie. These moreish cookies are tender, fudgy, chewy but with a crisp bite and seriously yummy! I have a feeling they won’t last long once my son and his girlfriend come to stay tomorrow night.

Preheat the oven to 170oC/fan 140oC/gas mark 3. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.

Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Bake for 15-17 minutes in the prepared oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire rack.

The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

Watch this space for more yummy recipes from Nigella Kitchen: Recipes from the Heart of the Home.

Well firstly Happy Birthday, and secondly...you are a lucky girl! I really want this cook book...I'm going through a Nigella obsession at the moment. Beautiful cookies too, they look really perfect in texture.

I made these today and thought they were amazing. Will also be giving the muffins a try as I have too many ripe bananas. Also wondering if I should use some of them to make the banoffee cheese cake over the weekend.

This is my first comment, i've been browsing your blog, and I LOVE IT! you have tonz of recipes that i want to make.. so i started with this chocolate chip cookies, and i think i made something wrong, because my cookies hasn't that beautiful shape, mine are not 'broken' and are a little bit more 'tanned'. i don't know if it's because i used regular sugar instead castor sugar (that in spain is hard and expensive to find) ... the taste is incredible

About Me

Hello and Welcome to The Goddess's Kitchen!
My name is Maria and reside in Surrey, UK. I'm a full time domestic goddess (thanks to my hard working hubby), wife and mother (I love my work). I'm also a nannie to my beautiful grandson called Ollie, who I just love to bits! My other babies are my 2 beautiful but spoilt kitties, Madison and Coco. My passion is cooking and baking and my kitchen is my sanctuary. I love being able to share my love and joy of food with my family, friends and fellow foodie bloggers. I confess to having a "slight" amazon addiction and love to browse and buy beautiful cookbooks and own over 200 cookbooks, a collection which grows regularly!